3 c. finely chopped canned beets
1 c. vinegar
6 1/2 c. sugar
2 tsp. prepared horseradish
1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1 bottle liquid fruit pectin

Drain beets well. Place in large saucepan; add vinegar, sugar, horseradish and spices. Mix well. Bring to a rolling boil over high heat; boil for 1 minute, stirring constantly. Remove from heat; stir in liquid pectin at once. Skim off foam. Pour into hot sterilized jars; seal at once.